Walk in to any Indian restaurant in the UK and they will have Curries listed and rated for strength.
A few things to note
- Curry is pretty much a English invented term to encompass Indian spice meals/stew.
- Most of the curries on the menu will be UK inventions and you'll have great difficulty finding the same dish in India
- The king of the curries, the Vindaloo is actually a Portuguese dish. Vindaloo means Vinegar and Garlic. It was traditionally a pork dish.
- The Goans took the dish, added thier own style and it is now an authentic Indian dish used for special occasions.
This is the Orfy version of a classic Indian dish pinched from a renown Indian hotel.
Pictures first. (More to follow)
I'm using Lamb, traditionally you use pork but use what ever you want. Chicken, prawns, beef.
Masala (The mix)
I use dried chillies. The hotness of this dish is set by whether you deseed the chillies or not. I took half the seed out.
Dice and precook the potatoes.
Garlic (Full Head)
Indian vinegar - Goan Palm Vinegar (If not available use cider vinegar)
Grind all the spices, coarsely mince all the chillies and garlic.
Mix with the vinegar. Mix with the meat and leave a while.
Sauté the onion in ghee (purified butter) do not colour.
Add the meat and colour. Take until the mixture is thickened and just starting to stick to the bottom.
Add water to generously cover the meat and simmer until the meat is tender. At this point add the potatoes and leave on a really low heat until the potatoes fall apart. It can be finished in the oven on a very low heat.
This dish is good to serve from the pan but it is better the next day.
I'll post the finished dish when it's done if I'm not to druck.